Homemade Greek Bougatsa
Try this custard-filled phyllo hand pie for dessert!
No Reviews
Layers of buttered phyllo dough wrapped around creamy custard make for a perfect ending to a Greek meal.
Store-bought phyllo dough makes these custard-filled hand pies a little easier to make. You can prep them a few hours before dinner and then let them cool while making dinner.
Advertisement - Continue Reading Below
- Yields:
- 6 serving(s)
- Prep Time:
- 30 mins
- Total Time:
- 3 hrs
Ingredients
- 2 c.
whole milk
- 3/4 c.
(1 1/2 sticks) unsalted butter, divided
- 2
large eggs
- 1/4 c.
granulated sugar
- 1/4 c.
semolina flour
- 1 tsp.
pure vanilla extract
- 18
sheets frozen phyllo dough (from a 1-pound package), thawed
Confectioners’ sugar and ground cinnamon, for dusting
Directions
- Step 1Combine milk and 1/4 cup butter in a medium saucepan. Cook over medium heat, until bubbles form around the edges and the butter melts, 4 to 6 minutes.
- Step 2Whisk together eggs, granulated sugar, and semolina in a bowl until pale and thick. Gradually add milk mixture, whisking constantly, until combined.
- Step 3Return mixture to saucepan and cook over medium-low heat, whisking constantly, until thickened enough to coat the back of a wooden spoon, 14 to 15 minutes. Transfer to a bowl and stir in vanilla. Cool to room temperature. Cover, being sure the plastic wrap is touching the custard, and refrigerate until cold, about 2 hours.
- Step 4Preheat oven to 350°F. Line a baking sheet with parchment paper. Melt remaining 1/2 cup butter in a small saucepan over medium heat. Place 1 sheet of phyllo on work surface (short end perpendicular to your body), and brush lightly with melted butter. Repeat 2 more times, stacking the sheets as you go.
- Step 5Place a heaping 1/3 cupful of custard 1 inch from the bottom and sides of the phyllo dough. Fold the bottom 1 inch of phyllo up and over the custard, and brush the exposed phyllo with melted butter. Fold in the long sides of phyllo, each covering half of the filling and meeting in the middle. Brush exposed phyllo with melted butter. Fold over 3 times to create a rectangular packet. Repeat process 5 more times with remaining phyllo, butter, and custard.
- Step 6Place phyllo packets on prepared baking sheets. Bake, until golden brown and crispy, 22 to 24 minutes. Serve warm or at room temperature. Dust heavily with confectioners’ sugar and cinnamon just before serving.
42 Sweet Potato Recipes for Cooking With
30 Summer Crock-Pot Recipes for the Season
35 Easy Summer Campfire Recipes
24 Unfussy Shredded Chicken Recipes
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below